Directions

Soak the cherries in the brandy overnight or longer.Drain cherries, reserve the brandy.

Cream butter and sugar with a mixer. In a doubleboiler, melt the chocolates. Spoon the meltedchocolate, spoon by spoon, into the butter and sugarmixture and mix thoroughly by hand.

Add reserved brandy to sugar and chocolate mixture andstir in my hand until all is absorbed. Add 3 T. cocoaand mix by hand.

Put mixture in a clean bowl and thoroughly chill inthe freezer. Meanwhile, make a 50-50 mixture ofpowdered sugar and cocoa. Begin with 1/3 c. EACH andmix thoroughly. Heavily dust a sheet of waxed paperon a working surface.

When the chocolate mixture is chilled and very stiff,remove from the freezer. Drop by teaspoonfuls ondusted working surface and dust your fingers in thesugar/cocoa mixture, press with fingers to make asmall flat shape with the chocolate. Drop a cherry inthe center and form a ball around the cherry.

Working quickly, complete the shape by rolling theball between your palms.

Roll ball in sugar/cocoa mixture to coat. Continueworking until the chocolate mixture is too soft tocontinue. Return to freezer to chill some more andcontinue until all the chocolate and cherries are gone.

The chocolate covered cherries can be stored in thefrig.

For a lighter, sweeter chocolate taste, increase thesweet chocolate and decrease or eliminate theunsweetened chocolate. The more milk chocolate youuse, the more diffucult it will be to work with as itmelts rather rapidly.

You can also substitute and equal portion ofsemi-sweet bits (toll house chocolates) for thechocolate.